Chocolate Dipped Buckeyes Recipe

Introduction

Chocolate Dipped Buckeyes are a classic treat combining creamy peanut butter centers with a rich chocolate coating. These bite-sized sweets are perfect for parties or as a homemade gift. Easy to make and irresistibly delicious, they capture the nostalgic flavors of the Midwest.

Ingredients

• 1/2 cup unsalted butter, softened
• 2 cups creamy peanut butter (not natural)
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar (powdered sugar)
• 1/4 teaspoon sea salt or kosher salt
• 12 oz semisweet chocolate chips (Ghirardelli recommended)
• 11.5 oz milk chocolate chips (Ghirardelli recommended)
• 1 tablespoon coconut oil or vegetable shortening

Instructions

1. Step 1: Line a large baking sheet with parchment paper and set aside.
2. Step 2: In a mixing bowl, beat the softened butter and creamy peanut butter together until the mixture lightens in color and becomes silky smooth.
3. Step 3: Mix in the vanilla extract and salt until fully combined.
4. Step 4: Gradually add the confectioners’ sugar in 1/3 cup increments, mixing well after each addition. Continue until the dough is thick enough to roll into balls.
5. Step 5: Scoop tablespoon-sized portions and roll them into smooth balls. Place evenly spaced on the prepared baking sheet.
6. Step 6: Insert a toothpick into the center of each ball and refrigerate for 15 minutes to 1 hour to firm up.
7. Step 7: Melt both types of chocolate chips with coconut oil in a double boiler or microwave, stirring frequently until smooth.
8. Step 8: Holding each peanut butter ball by the toothpick, dip into the melted chocolate, covering about 80% of the ball to mimic the classic look. Let excess chocolate drip off and return to parchment paper.
9. Step 9: Allow the dipped buckeyes to set at room temperature or in the refrigerator until the chocolate is firm.
10. Step 10: Gently remove the toothpicks by twisting, then smooth and cover the holes with leftover peanut butter mixture or by smoothing the edges.
11. Step 11: Serve immediately or store in an airtight container. They keep well refrigerated or at room temperature for a softer center.

Tips & Variations

• Use a mixture of semisweet and milk chocolate chips for a balanced sweetness and smooth texture.
• If the peanut butter mixture feels too sticky, add a little more powdered sugar to firm it up before rolling.
• For a nut-free variation, substitute the peanut butter with sunflower seed butter.
• Chill the peanut butter balls longer if you find dipping difficult to keep them firm.
• Use coconut oil to give the chocolate a glossy finish and smoother dipping consistency.

Storage

Store buckeyes in an airtight container. They last up to 1 week refrigerated or 2–3 days at room temperature if you prefer a softer peanut butter center. To reheat slightly, let them sit at room temperature for 10 minutes before serving to soften the peanut butter.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Natural peanut butter tends to be oilier and less stable, which can affect the texture of the buckeyes. It’s best to use creamy peanut butter labeled as not natural for the best results.

Why do I need to insert toothpicks before dipping?

The toothpicks make it easier to dip the peanut butter balls into the chocolate without getting your hands messy and help create the classic partial chocolate coating look.

Chocolate Dipped Buckeyes Recipe

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★★★★★

4.6 from 64 reviews

• Author: Lana
• Total Time: 1 hour 20 minutes
• Yield: 36 servings 1x

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Description

This classic Chocolate Dipped Buckeyes recipe combines creamy peanut butter centers with a smooth semisweet and milk chocolate coating, creating a perfect bite-sized confection reminiscent of the Ohio state nut. These treats are easy to make, perfect for holiday parties, gift giving, or anytime you crave a nostalgic peanut butter and chocolate delight.

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Ingredients

Scale 1x2x3x

Peanut Butter Centers

• 1/2 cup unsalted butter, softened
• 2 cups creamy peanut butter (not natural)
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar (powdered sugar)
• 1/4 teaspoon sea salt or kosher salt

Chocolate Coating

• 12 oz semisweet chocolate chips (Ghirardelli recommended)
• 11.5 oz milk chocolate chips (Ghirardelli recommended)
• 1 tablespoon coconut oil or vegetable shortening

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Instructions

1. Prepare the Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and set aside for later use.
2. Cream the Butter and Peanut Butter: In a mixing bowl, use a hand mixer or stand mixer with paddle attachment to beat the softened butter and creamy peanut butter together until the mixture lightens in color and becomes silky smooth.
3. Add Vanilla and Salt: Mix in the vanilla extract and salt until fully combined, enhancing the flavor of the peanut butter mixture.
4. Incorporate Powdered Sugar: Gradually add the confectioners’ sugar in 1/3 cup increments, mixing well after each addition. The dough should become thick enough to roll into balls; if it’s still too soft, continue adding a little more powdered sugar as needed.
5. Form the Buckeye Balls: Scoop tablespoon-sized portions and roll them into smooth balls with clean hands. Place the balls evenly spaced on the prepared parchment-lined baking sheet.
6. Insert Toothpicks and Chill: Insert a toothpick into the center of each ball. Refrigerate the tray for 15 minutes to an hour to firm up the peanut butter centers for easier dipping.
7. Melt the Chocolate: Combine both types of chocolate chips and the coconut oil in a double boiler or microwave-safe bowl. Heat gently, stirring frequently to avoid burning, until smooth and fully melted.
8. Dip the Buckeyes: Remove the chilled peanut butter balls from the refrigerator. Holding each by the toothpick, dip them into the melted chocolate, covering about 80% of each ball to mimic the iconic Buckeye look. Allow excess chocolate to drip off before placing them back on the parchment-lined sheet.
9. Set the Chocolate: Let the dipped buckeyes sit at room temperature or in the refrigerator until the chocolate coating is completely firm.
10. Remove Toothpicks: When the peanut butter centers come back to room temperature, gently twist to remove the toothpicks, creating a small hole in each buckeye.
11. Seal the Holes: Use your finger to gently smooth and cover the holes with a bit of leftover peanut butter mixture or by smoothing the edges, ensuring a seamless finish.
12. Serve and Store: Serve immediately for the best texture, or store the buckeyes in an airtight container. They keep well refrigerated or at room temperature if you prefer a softer peanut butter center.

Notes

• Use creamy peanut butter (not natural) for better texture and binding.
• If peanut butter mixture is too soft, add extra powdered sugar little by little until firm enough to roll.
• Refrigerate the peanut butter balls well before dipping for clean coating and less melting.
• Choose high-quality chocolate chips like Ghirardelli for best flavor and smooth melt.
• Seal the toothpick holes carefully to keep the buckeyes looking neat and uniform.
• Store buckeyes in an airtight container either at room temperature or in the fridge depending on preferred texture.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Buckeyes, Peanut Butter Candy, Chocolate Dipped Buckeyes, No-Bake Dessert, Holiday Treats, Peanut Butter and Chocolate